Greek kofta’s in tomato sauce XL

Greek kofta's in tomato sauce XL
Makes: 35-40 portions
Prep time:
Cook time:
Total time:
Greek kofta’s
  • 3500 gr minced meat
  • 225 gr milk
  • 100 gr dried bread crumbs
  • 35 gr ground cumin
  • 18 gr thyme
  • 10 gr cinnamon
  • 18 gr oregano
  • 18 gr ground coriander
  • 1 kg onions
  • 45 gr garlic
  • 1 kg red bell pepper
  • 1 kg yellow bell pepper
  • 2 kg courgettes
  • 600 gr aubergine
  • 5 bay leaf
  • 600 gr tomato passata
  • 5 kg chopped tinned tomatoes
  • 35 gr ground cumin
  • 18 gr thyme
  • 10 gr cinnamon
  • 18 gr oregano
  • 18 gr ground coriander
Mise en place
  1. Combine the minced meat with the milk, dried bread crumbs, ground cumin, thyme, cinnamon, oregano and ground coriander.
  2. Make little balls and store in the fridge until needed (can be done overnight).
  3. Dice the onion and chop the garlic.
  4. Dice the bell peper and courgette.
  1. Fry the kofta’s in some oil until browned on all sides.
  2. Add the onions and garlic and cook until soft.
  3. Add the bell pepper and courgette and cook until soft.
  4. Add the bay leaf, thyme, ground cumin, cinnamon, oregano and ground coriander and salt and pepper, all to taste.
  5. Add the tomato passata and cook for a minute before adding the tinned chopped tomatoes. Simmer until the kofta’s and vegetables are cooked. Taste and adjust the seasoning. Remove the bay leaf.
  6. Serve with some cooked white rice.
Stuff to know
This quantity will yield 35-40 portions.
The amound of spices in the kofta's and the sauce are to taste and can be adjusted accordingly
It is possible to cook the kofta’s in the oven and add them to the sauce at the end.
A sauce that is too thin can be thickened when you add some corn flour mixed with cold water and bring the sauce to a soft boil.
Add some black or green olives.
Use lamb mince rather than beef or pork if desired.
Serve with iceberg lettuce, fresh tomatoes, feta cheese and cucumber.